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FrenchFood
Glossaryand
Wine Guide
Everything you need to know
about whats in the best cuisine
in the world Includes menu terms
TAKEM
EON
YOURTRIP!
P.O. Box 92 Poin t Reyes S tat ion CA 94956 (800) 676-1247 Fax (415) 663-1722
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ContentsThe wines of France . . . . . . . . . . . . . . . . . . . . . . .1
Provence . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
Burgundy . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
St. Emilion and the Dordogne . . . . . . . . . . . . .3
French food glossary . . . . . . . . . . . . . . . . . . . . . . .4
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This food and wine guide produced by:Intimate France
Creators of small-group tours tos Provences Burgundys Dordognes Normandy and Brittanys Loire Valley
For information, includinga full-color brochure, write or call:
Intimate France
PO Box 82Point Reyes Station CA 94956
(800 ) 676 -1247
www.intimatefrance.com
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the French government intrudes into the day-to-dayactivities of French winemakers. For instance, inorder to call your wine by its appellation, or identi-fying name, you must use only specified grape vari-eties. You may not artifically water the vineyards.There is a maximum yield per hectare (about 2.5acres per hectare), and there are other rules aboutwhere you may plant, how much alcohol the wine
may have, how the vines may be pruned, how thewine can be made and even where it can be bottled.4. The final difference is the exacting classifica-
tion system used for wines. Only the best wine, thatfrom specific growing areas and processed in specificways, is entitled to the highest classification, that ofappellation dorigine contrle (abbreviated AOC).These wines naturally command the best prices. Thesecond tier of wine is Vins dlimits de qualitsuprieur (VDQS). There are fewer controls on howthis wine can be made, its allowable degree of alco-hol and what grapes may be used. Still, it is a quality
product and has to pass a yearly taste test in order toretain its classification.
The French are also fond of vin de pays, or vinde table, which is lower priced but sometimes veryadequate.
TastingThe winery visit experience in France is at once
more formal and more casual than in California. Themain differences are that the wineries are quite small
and are usually not set up for large numbers of visi-tors, and that oftentimes it will be a member of thewinemakers family who greets visitors and pourstastes.
Some wineries have little baskets on the counterwhere people may leave a few coins for tasting. Thisis at your discretion.
If you wish to buy a bottle or two to enjoywhile in France or to take home, please dont hesi-tate. Wineries accepting visitors usually are glad tosell their wine. Prices are often very reasonable, inthe 30-60F range, or $5-$10 per bottle (more in thehigher-quality areas such as Chteauneuf-du-Papeand Burgundy).
Touring three wine areasProvence
ost wines produced in Provence today are red probably in the 90%-plus range. Almost all
of the rest are ross; the amount of white is less thanM
1%. This is because the grapes that produce red andros wines grow best here.
In the hot months, the people of Provence drinkros. The rest of the year, red. Other regions ofFrance produce wonderful whites, and these are read-ily available in stores and restaurants, but youll findjust a few local whites.
PROVENAL WINE VARIETALS You maybe familiar with many kinds of wine grapes but notwith those used here. The chief grape of Provence isgrenache, followed by cinsault, mourvdre and carig-nan. Occasionally, you may encounter the syrah,which dominates the northern Rhne region but notthe southern parts that we will explore, and viognier,which has spread to the southern Rhne from thearea around Condrieu, near Lyon.
CTES-DE-RHONE WINES Although we dosome tasting in the Var region, most of the winerieswe visit will fall into the Ctes-du-Rhne category.Within this large region east of Avignon are severalvillages that have earned the AOC label, meaningthey produce wines of superior quality. Some of theseare Beaumes-de-Venise, Gigondas, Sguret, Sablet,Rasteau, Vacqueyras, Chteauneuf-du-Pape andCairrane. Also along the way we will pass throughthe sandy flat areas near the mouth of the RhneRiver, where well find a very pale ros called Listel,also called vin des sables, which means wine fromthe sands.
OTHER WINES Two other wines that we willencounter should be noted: sweet wines, which theFrench call apritif wines.
Rasteau, a village in the Ctes-du-Rhne, pro-duces a lovely wine from the grenache grape, eitherred or golden in color. Look for this wine on themenus of restaurants in Vaison-la-Romaine, under thename Rasteau Dore.
Beaumes-de-Venise, a village near Gigondas,produces a nectar-like white dessert wine from themuscat grape.
Burgundyhe Burgundy district accounts for 2 percent ofthe wine produced in France about one-third
of the quantity that comes from the Bordeaux areaeach year. More than three-quarters of the Burgundianwine is red, the remainder white. The two main grapesare the Pinot Noir and the Gamay, and the red winesof the region tend to mature quicker than those fromBordeaux.
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The pattern of ownership in these two famouswine-producing regions is very different.
In Burgundy, there are many proprietors, eachpossessing a small parcel of land in different vineyards.This acts as an insurance against bad weather par-ticularly isolated bursts of hail, which can damage thegrapes in one place, yet leave nearby vineyardsuntouched.
Thus, two bottles of wine coming from the samevineyard in the same year can be quite different whenmade by growers with varying production techniques.
There are very few chteaux in the Bordeauxsense of the word and, accordingly, domaine-bottledBurgundies (the equivalent of chteau-bottledBordeaux wines) are rare and expensive.
Red Burgundy
The heart of the Burgundy country is the CotedOr, whose name may well have derived from therich and splendid colour of the vine leaves in theautumn on the sloping hillside.
The Cote dOr produces the greatest wines ofBurgundy. There are two main divisions in this region,the Cote de Nuits and the Cote de Beaune, each ofthem producing wines of a different style. The winesof the Cote de Nuits are generous and tend to keepwell. They are firmer, more robust and fuller bodiedthan those of the Cote de Beaune. The latter are moresoft and supple and are inclined to develop at a fasterrate.
White BurgundySome of the most famous white wines in the
world come from Burgundy. Unlike the whites ofBordeaux, they are without exception dry.
If the Cote de Nuits produces the finest redwines, then the Cote de Beaune yields the most superbwhites. Also famous for white Burgundy is the areaaround Chablis, a small town 90 miles north of Dijon.
White Burgundies are best drunk when youngand fresh as, in general, they do not improve with bot-tle age. Some of the best known varieties are: AloxeCorton; Mersault; Puligny Montrachet and ChassagneMontrachet; and Chablis.
Maconnais
The wines produced from the vineyards aroundMacon are classified as Burgundies although they areconsiderably lighter in texture and have less body andfruit than the wines from further north. Consequently,they develop more quickly and are best drunk whilestill young. The communes of Pouilly and Fuisse, sowell-known for their whites, are in the Maconnais.
Beaujolais
This is one of the most picturesque of all the winedistricts of France. The wines are light and fresh, andshould be drunk when young. They have a delightfulfruitiness with a brilliant purple colour, and are usually served at room temperature, but in the summerthere is no reason why they should not be lightlychilled.
The Vines
Red Grapes
Cote dOr: Pinot NoirChalonnais: Pinot NoirMaconnais: Gamay, Pinot Noir (best wines only)Beaujolais: Gamay
White grapes
Cote de Beaune: Pinot Blanc (Chardonnay)Chablis: Pinot Blanc (Chardonnay)Maconnais: Pinot Blanc (Chardonnay)
Some wine highlightsMuch of Burgundy's success in wine producing
comes from the exceptional quality of its three distincttraditional wines: Pinot Noir and Gamay for the redsand Chardonnay for the whites.
The biggest wine-producing district of Burgundystretches form Dijon to Mcon and is home to some ofthe world's most famous wines, named according totheir place of origin: the velvety Ctes de Nuits (suchas Gevrey-Chambertin, Chambolle-Musigny, Nuits St
Georges), fruity Ctes de Beaune (Pommard, VolnaySavigny-les-Beaune, Aloxe Corton, PulignyMontrachet, Meursault), Chlon (Givry: Henri IV's preferred, Mercurey, Santenay), and Mcon (MconVillages, Pouilly Fuiss, Vir, Saint-Vran).
From South Sane-et-Loire and Rhne comesBeaujolais and Cte de Brouilly, whose short fermentation makes it a tender, fruity wine one of the fewreds which can be drunk at cool temperatures.
From the north, the "Golden Gate" of Burgundybetween Auxerre and Tonnerre, comes Chablis, a drywhite wine. On the banks of the Loire to the west is
Pouilly sur Loire, which produces the wines of Cteauxdu Giennois and the Loire, among them the fruity andsoft Pouilly Fum and Pouilly Fuiss.
St. Emilion and Dordognehe two premium winegrowing areas of Franceare Burgundy and Bordeaux. Each has its sup-
porters for the title of the best.
Among the wines of Bordeaux, St. Emilion stands
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apart, not because it is considered the best of the best though it is quite good but because the grape vari-etals used there (chiefly merlot) produce a softer, moreimmediately approachable wine than those of theMdoc and Haut Mdoc, whose wines are consideredthis regions finest.
Bordeaux as a whole stretches some 65 milesfrom north to south, and 80 miles from east to west. It
produces a prodigious amount of wine yearly fromclose to 12,000 chteaux. There are 53 appellationsproducing about 75 percent red and 25 percent white(there is almost no ros) for a total of some 600 mil-lion bottles, of which a third are exported.
St. EmilionThis lovely town is full of wine. Youll have an
opportunity to visit a wine center, where wine can betasted and purchased, as well at to visit wine produc-ers both humble and great in the surrounding areas.Vines are literally grown within the town limits.
Your visit to St. Emilion is your opportunity totaste the finest wines of the area at reasonable prices.Several wine bars serve fine wines by the glass, andthough the prices may seem steep (up to 150 francsfor a glass, or $25), they are commensurate with thesuperb quality of these wines.
BergeracBergerac, somewhat to the east of the Bordeaux
region, is an appellation unto itself. It produces morewhite wine (4.4 million gallons per year) than red (3.3million gallons). These wines can be excellent, thoughnot up to the standards, or the price, of those of St.
Emilion and the rest of Bordeaux. The most prevalentgrape of Bergerac is the sauvignon blanc.
Perhaps the best-known wine of Bergerac is asweet aperitif wine from Monbazillac. Made with thesemillon grape (the same grape as the renowned winesof Sauternes, to the west), Monbazillac is excellent.Some of the finest of this type of wine come from theChteau of Monbazillac, which your Intimate Francetour visits.
The best red wine from Bergerac is Pecharmant,a region just to the northeast of the town. Pecharmant,
exclusively a red wine, has a pleasingly earthy, loamytaste that goes well with the foods of the Dordogne.
CahorsYoull also find wines from Cahors on wine lists in
Dordogne. Cahors wines, mostly red, tend toward therobust, and highly tannic. They have been popularsince Roman times and are suitable for the heartierdishes of this region.
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lancienne in the old style
la vapeur steamed
letouffe stewed
point medium rare
abats organ meats
abricot apricot
addition bill
affin(e) aged
agneau (de lait) lamb (young-milk fed)
aiglefin, glefin haddock
aigre sour
aigre-doux sweet & sour
aigrelette (sauce) a sour or tart sauce
aiguillettes thin slivers, usually of duckbreast
ail garlic
aile wing of poultry or game birdaile et cuisse white meat (aile), dark (cuisse),
usually chicken
aoli garlicky blend of eggs and oliveoil
aligot mashed potatoes with freshCantal cheese and garlic
alose shad
alose loseille shad or other fish in light hol-landaise garnished with sorrel
aloyau loin area of beef
alummettes puff pastry strips, also friedmatchstick potatoes
amande almond
ananas pineapple
anchoiade puree of anchovies, olive oil,vinegar
anchois anchovy
andouillette smaller chitterline (tripe)sausage
aneth dill
anis aniseed
arachide peanut oil
araigne de mer spider crab
ardoise literally slate - refers to thedays specialties
argumes citrus fruits
aromates spices and herbs
artichaut artichoke
asperge asparagus
assiette plate
assiette du pecheur assorted fish platter
assorti(e) assorted
French Menu and Foods Glossary
au four baked
aubergine eggplant
aumonire thin crpe, filled, wrapped likebundle
aurore bchamel or cream sauce with
tomatoesautomne autumn
auvergnat(e) (style) often with cabbage,sausage, and bacon
avocat avocado
baies berries
baies roses pink peppercorns
baigne bathes
ballotine usually poultry, boned, stuffed,rolled
banane banana
bar fish, similar to bass
Barbarie (canard de) breed of duck
barbue brill, fish related to turbot
baron hindquarters - lamb, rabbit, etc.
barquette small pastry shaped like a boat
basilic basil
basquaise Basque-style, usually with hamor tomatoes or red peppers
bavaroise cold dessert, rich custard withcream and gelatin
bavette skirt steak
beatilles dish combining various organ
meats
bcasse woodchuck
beignet fritter or doughnut
belon prized, flat-shelled plate oyster
Bercy fish-stock-based sauce thick-ened with flour, butter, shallots,white wine
berrichonne garnish of braised cabbage,glazed baby onions, chestnuts,bacon
betterave beet
beurre butterbeurre noisette lightly browned butter
biche female deer
bifteck steak (can be tough)
bigarade orange sauce
bigarreau cherry
Billy Bi, Billy By cream of mussel soup
biscuits la cuillre ladyfingers
blanc (de poireau) white part of leeks
blanc (de volaille) usually breast of chicken
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blanquette veal, lamb, chicked, or seafoodstew w/rich white sauce
blette Swiss chard
bleu bloody rare, usually for steak
blinis small pancakes
boeuf la mode beef marinated and braised inred wine w/carrots, mush-rooms,onions
boeuf au gros sel boiled beef, with vegetables andcoarse salt
boissons (non) comprises drinks (not) included
bombe molded, layered ice creamdessert
bonne femme home style, meat with bacon,potatoes, mush-rooms, onions
bonne femme (fish) with shallots, parsley, mush-rooms, potatoes
bonne femme (sauce) white wine sauce with shallots,mushrooms, lemon juice
bordelaise Bordeaux-style, also brown
sauce of shallots, red wine,bone marrow
bouche tiny mouthful, bite-size
boudin technically meat sausage, anysausage-shaped mixture; often
blood sausage
boudin blanc white sausage (veal, chicken, orpork)
boudin noir pork blood sausage
bouillabaisse Mediterranean fish soup
bouilli boiled
bouillon light soup or broth
boulette meatball or fishball
bouquet large reddish shrimp
bourdaloue hot poached fruit, sometimeswrapped in pastry
bourguignon(ne) Burgundy-style, often with wine,onions, mushrooms, bacon
bouribut spicy red wine duck stew
bourride fish stew
bouteille de bottle of
braise live coals; braised
braiser to braise, cook meat by brown-
ing, then simmering
brandade (de morue) warm garlicky pure of salt cod,cream & sometimes mashed
potatoes
brebis (fromage de) sheep
bretonne in the style of Brittany, dishserved with white beans
bretonne (sauce) white wine sauce with carrots,leeks, celery
brioche buttery, egg-enriched yeastbread
broche ( la) spit-roasted
brochet pike
brouill(e)(s) scrambled, usually eggs
brul(e) literally, burned; darkcaramelization
brunoise tiny diced vegetables
buffet froid cold buffet
bugnes sweet fried doughnuts or fritters
buisson literally bush; presentation
(classically, crayfish)bulot large sea snail
cabcou small round goat cheese
cabillaud fresh cod
Caen ( la mode de) usually cooked in calvados andwhite wine or cider
caf (crme) (au lait) coffee (with cream) ( with hotmilk)
caf Ligeois iced coffee served withwhipped cream, sometimes ice
cream
cagouille small snail
caille quail
calamar squid
campagne (de la) country-style
canard duck
canard la presse roast duck served with sauce ofjuices, red wine, cognac
canard de Barbarie breed, with strong flavor
canard de Nantes also canard de Challans, verydelicate-flavored small duck
canard de Rouen cross between domestic & wild,smothered not bled, special
tastecanard sauvage wild duck
caneton young male duck
canette young female duck
cannelle cinnamon
carbonnade braised beef stew with beerand onions
cardon large, celery-like vegetable inartichoke family
carr dagneau rack or loin of lamb
carr de porc rack or loin of pork
carr de veau rack or loin of vealcarrelet summer flounder
carte menu
carvi caraway seeds
casse-croute snacks
casse-pierre edible seaweed
cassis black currant, black currantliqueur
cassolette dish presented in a casserole
cassoulet casserole of white beans,including various meats
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caudire chowder of fish and potatoes
caviar daubergine cold eggplant pure
cleri celery
cleri branch celeriac
cpe large, meaty wild mushroom
cerfeuil chervil
cerise cherry
cerise noire black cherry
cerneau walnut meat
cervelas garlicky pork sausage, orseafood sausage
cervelles brains, of calf or lamb
chair fleshy portion of poultry or meat
champtre rustic, simple presentation
champignon mushroom (de bois) wild, (deParis) cultivated, (sauvage) wild
champignons la grecque tiny mushrooms cookedwith lemon, olive oil, spices
chanterelle pale, curly-capped wild mush-
roomchantilly sweetened whipped cream
chapon capon
chapon de mer fish in the scorpion family
charcuterie cold cuts, sausages, terrines,pts, also shop selling these
chariot (de desserts) dessert cart
charlotte molded dessert with ladyfin-gers, custard, fruit compote;
cold or hot
charolais light-colored cow that produceshigh-quality beef
chartreuse dish of braised partridge andcabbage; also a liqueur
chasse the hunt
chasseur sauce with white wine, shallots,mushrooms, tomatoes, herbs
chtaigne chestnuts
chaud(e) hot (or warm)
chaud-froid cooked poultry dish servedcold, usually covered withsauce, aspic
chaudre fish stew, sometimes with pota-
toeschausson filled pastry turnover, sweet orsavory
chemise (en) wrapped in pastry
chevreuil young deer
chvre goat cheese
chicore curly endive
chiffonnade shredded, herbs and vegeta-bles, usually green
chinchard type of fish
chipiron squid
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choix (au) a choice, usually may choosefrom several offerings
choron Barnaise sauce with tomatoes
chou cabbage
chou frise kale
chou rouge red cabbage
chou vert curly green savoy cabbage
choucroute sauerkraut; also dish of sauer-
kraut, sausages, bacon, pork,potatoes
chou-fleur cauliflower
chous (pte ) creampuff (pastry)
choux de Bruxelles brussels sprouts
ciboulette chive
cidre cider, apple, or pear
citron lemon
citron press fresh lemonade
citron vert lime
citronnelle lemon grass (oriental herb)
citrouille pumpkin, gourdcivelles spaghetti-like baby eels
civet stew of game thickened withblood
civet de livre jugged hare; stewed hare thick-ened with blood
clafoutis tart, made with crepe batter andfruit (usually black cherries)
claires oysters (sometimes put in bedsand fattened up before market)
clamart garnish of peas
clmentine small tangerine, from Morocco
or Spain
cloute studded with
cochon (de lait) pig (suckling)
cochonnaille pork products, usually anassortment of sausages or
pts (first course)
cocotte casserole or cooking pot
coeur heart
coffret box-shaped pastry
coing quince
colin hake
colvert wild duckcompote stewed fresh or dried fruit
concass(e) coarsley chopped
concombre cucumber
confit duck, goose, or pork cooked &preserved in its own fat
confit also fruit or vegetables pre-served in sugar, alcohol, orvinegar
confiture jam
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confiture de
vieux garon varied fresh fruites maceratedin alcohol
congeler to freeze
congre eel or fish similar to eel
contre-filet sirloin taken above the loin, tiedfor roasting, braising, grilling
convives (la totalit
des) all those gathered at a singletable
copeaux shavings
coq (au vin) mature rooster stewed in wine
coque tiny mild-flavored clam-likeshellfish
coque ( la) soft cooked egg, or anythingserved in a shell
coquelet young, male chicken
coquillage shellfish
coquille shell
coquille St Jacques sea scallop
corail egg sac found in scallops,spiny lobster or cray- fish
corbeille (de fruits) basked (of fruit)
coriandre coriander
cte dagneau lamb chop
cte de boeuf beef blade or rib steak
cte de veau veal chop
cotelette thin chop or cutlet
cotriade Brittany-style fish stew with but-ter, potatoes, onions, herbs
cou doie (de canard) neck skin of goose, stuffed like
a sausage
couer de filet thickest (and best) part of beeffilet (usually chteaubriand
steaks)
coulis puree of raw or cooked vegeta-bles or fruit
coullibiac hot Russian pt, usually filledwith salmon and covered withbrioche
coupe cup; dessert served in goblet
courge squash or gourd
courgette zucchinicouronne ring or circle, usually of bread
couteau knife
couvert place setting
crabe crab
crapaudine preparation of grilled poultry orgame bird, backbone removed
crcy carrot garnish, or carrot-baseddish
crme chantilly sweetened whipped cream
crme fouette whipped cream
crme patissire custard filling for pastries andcakes
crme plombires custard filled with fresh fruiteand egg whites
crpinette small sausage patty wrapped incaul fat
cresson watercress
cressonade watercress sauce
crte de coq cocks combcreuse elongated, crinkle-shelled oys-
ter
crevette grise tiny soft-fleshed shrimp thatremains gray when cooked
crevette rose small firm fleshed shrimp thatturns red when cooked
criste-marine edible algae
croquant(e) crispy
croque-madame toasted ham and cheese sand-wich topped with an egg
croque-monsieur toasted ham and cheese sand-
wich
croquette ground meet, fish, fowl or veg-etables bound with eggs or
sauce
croquettes usually coated in crumbs anddeep fried
crottin (de chavignol) firm goat cheese
croustade usually small, pastry-wrappeddish (e.g., filled with fruit)
croute (en) in pastry
croute de sel (en) in a salt crust
cru(e) rawcrudits raw vegetables
crustaces crustaceans
cuillre ( la) to be eaten with a spoon
cuisse de poulet chicken drumstick
cuisson cooking
cuissot haunch of veal, venison, or wildboar
cuit(e) cooked
cul haunch or rear, usually of redmeat
cure-dent toothpick
dariole usually a garnish in a cylindricamold
darne a slice or steak from fish, oftensalmon
dattes dates
daube stew, usually meat
daurade dorade or sea bream, similar toporgy
dcortiqu(e) shelled or peeled
dgustation tasting or sampling
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djeuner lunch
dlice delight, usually used todescribe a dessert
demi-deuil poached (usually chicked) withtruffles inserted under skin.
Also could be sweetbreads witha truffled white sauce
demi-glace concentrated beef base
dsoss(e) boneddiable with a peppery (often mustardbased) sauce
dieppoise dieppe style, white wine, mus-sels, shrimp, mushrooms,cream
digestif after-dinner drink - liqueur
dinde turkey ham
dindon(neau) turkey in general
discretion ( la) on menu usually refers to winewithout limit, at customers dis-
cretion
dodine cold, boned stuffed duckdos back, also refers to meatiest
portion of fish
dos et ventre back and front; both sides (usu-ally fish)
douceurs sweets or dessets
doux, douce sweet
duglere white, flour-based sauce withshallots, white wine, toma-
toes, and parsley
duxelles chopped mushrooms and shal-lots sauteed in butter, mixed
with cream
eau du robinet tap water
cailler to scale fish, also an oysteropener or seller
chalotes shallots
chine spare ribs
crevisse freshwater crayfish
ffiloche frayed, thinly sliced
glefin, aiglefin haddock
minc thin slice, usually of meat
encornet small squid
endive chicory or belgian endive
entrecte beef rib steak
entrecte mitre dhotel with herb butter
entrecte marchand de vin with sauce of red wineand shallots
entre first course
entremets sweets
paule shoulder of veal, lamb, mutton,pork
pi de mais ear of sweet corn
pices spices
pinard spinach
escabeche sardines or marinated raw fish(vinegar or lemon juice andherbs)
escalope thinly slices meat or fish, usual-ly cut at an angle
escargot land snail
escargot lalsacienne simmered in riesling,baked with garlic and parsleybutter stuffing
escargot de Bourgogne land snail with butter,garlic, and parsley
escargot petit-gris small land snail
espadon swordfish
estofinado fish stew from Auvergnew/dried cod, eggs, garlic, cream
estouffade stew of beef, pork, onions,mushrooms, orange zest,
red wine
estragon tarragont summer
trille small crab
tuv cooked in own juice, braised
ventail (en) cut into fan shape (vegetablesor fish)
faon ( ma) my way (of preparing a dish)
faisan(e) pheasant
farandole rolling cart, usually of dessertsor cheese
farci(e) stuffed
farine flourfaux-filet sirloin steak
fenouil fennel
fera salmonlike lake fish
ferm(e) closed
ferme(fermier) farm-fresh
feu de bois (au) cooked over a wood fire
feuille de chne oak-leaf lettuce
feuille de vigne vine leaf
feuilletage (en) (in) puff pastry
feuillete au foie gras puff pastry layered with
sausage and foie gras (extrav-agant first course)
fves broad beans or favas
ficelle ( la) tied with a string; also small,thin baguette
figue fig
(au) fil (caught on a) line, not netted(fish)
financire madeira sauce with truffle juice
fines de claire elongated crinkle shelled oys-ters (fattened up in beds)
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flageolets small, pale green kidney-shaped beans
flagnarde, flaugnarde hot fruit-filled batter cake
flamande ( la) flemish style, usually with cab-bage, carrots,
potatoes, bacon
flambe flamed
flamiche savory tart with rich bread
dough crustflamiche aux poireauxleek and cream tart
flan sweet or savory tart or crust-less custard pie
flanchet (de veau) flank (of veal)
fletan halibut
fleur flower
fleurons puff pastry crescent
florentine with spinach
foe de veau calfs liver
foie liver
foie gras doie (de canard) liver of fattened goose(duck)
foies blonds de volaille chicken livers; chickenliver lousse
foin (dans le) cooked in hay
fond cooking juices from meat, usedto make sauces; also, bottom
fond dartichaut heart and base of artichoke
fondant melting; as in melted sugar fla-vored and used for icing
forestire garnish of wild mushrooms,bacon and potatoes
four (au) baked in ovenfourchette fork
fourre stuffed
frais, fraiche fresh
fraise strawberry
fraise des bois wild strawberry
framboise raspberry
frangipane almond custard filling
frappe drink served very cold or withice
frmis (quivering); barely cooked (oys-
ters)friandises sweets, petits fours
fricadelles fried minced meat patties
fricandeau thinly sliced veal or rmp roast,braised with vegetables, white
wine
fricass(e) ingredients braised in wine withbutter and/or cream added;
stewed
frise curly, usually endive
frit(es) french fries
fritons coarse pork rillettes or mincedspread (includes organ meats)
fritot small organ meat fritter
friture frying; also refers to preparationof small fried fish (ex.smelts)
froid(e) cold
fromage cheesefromage blanc smooth low-fat cheese, similar
to cottage cheese
fromage de tte head cheese, usually pork
fromage maigre low-fat cheese
fruit de la passion passion fruit
fruits confits preserved fruits; generallyrefers to candied fruits
fruits de mer seafood
fum(e) smoked
fumet fish stock
galantine boned poultry or meat stuffed,rolled, cooked, glazed with
gelatin, cold
galette crpe made with buckwheatflour
galette round, flat pastry, pancake orcake; sweet or savory
gambas large prawns
garbure generally a hearty soup ofbeans, cabbage, and pork orfowl
garni(e) garnished
garniture garnishgteau cake
gaufre waffle
gayettes small sausage made with porkliver and bacon
gele aspic
genivre juniper berry
genoise sponge cake
germiny garnish of sorrel; sorrel andcream soup
gsier gizzard
gibelotte fricasse of rabbit in red orwhite wine
gibier game
gigot leg, usually of lamb (dagneau)
gigot de mer a preparation; usually largepieces of monkfish (lotte),oven-roasted
gigue (de) haunch (of) certain game meats
gingembre ginger
girofle cloves
girolle delicate, pale, orange wildmushroom
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glace ice cream
glac(e) iced, crystallized or glazed
glaons ice cubes
gougre cheese flavored chou pastry(puff)
goujonnettes generally describes small slicesof fish, ex sole, usually fried
goujons small catfish; or any small fish;
or small piece; breaded & friedgourmandises sweetmeats
gousse (dail) clove (of garlic)
graine de moutarde mustard seed
graisse fat
graisserons crisply fried pieces of duck orgoose skin; cracklings
grand veneur usually a brown sauce forgame, with red currant jelly
granite water ice
gras fatty
gras-double tripe baked with onions andwhite wine
gratin crusty-topped dish; also refersto a casserole
gratin dauphinois baked casserole of sliced pota-toes w/cream and sometimes
cheese
gratin savoyard baked casserole of sliced pota-toes w/bouillon,
cheese, butter
gratin(e) having a crusty, browned top;also onion soup
grattons crisply fried pices of pork,goose or duck skin; cracklings
gratuit free
grecque ( la) cold vegetables, usually mush-rooms, marinated in oil, lemon,water
grelot small white bult onion
grenade pomegranate
grenadin small veal scallop
grenouille (cuisses de) frog legs
gribiche (sauce) mayonnaise with capers, corni-chons, and herbs
grillade grilled meat
grill(e) grilled
griotte shiny, slightly acidic reddishblack cherry
grive thrush
grondin type of ocean fish used in fishstews such as bouillabaisse
gros sel coarse sale
groseille red currant
gruyre hard, mild cheese
hachis minced or chopped meat
preparation
hareng herring
haricot bean
haricot blanc white bean; usually dried
haricot de mouton stew of mutton and white beans
haricot rouge red kidney bean; also prepara-tion of red beans in red wine
haricot vert green bean, usually fresh
hiver winter
hochepot thick stew, usually oxtailhomard lobster
hongroise ( la) Hungarian-style, usually withpaprika and cream
hors-doeuvre appetizer; also can efer to afirst course
huile oil
huile darachide peanut oil
huile de ppins de raisins grapeseed oil
huitre oyster
hure de porc head of a pig or boar; usually
headcheese preparationhure de saumon a salmon headcheese, pre-
pared with salmon meat, notthe head
ile flottante classically layered cake cov-ered w/whipped cream, w/cus-
tard sauce
ile flottantes floating island of meringue incrme anglaise
imperatrice ( l) usually rice pudding dessertwith candied fruit
indienne ( l) East Indian style, usually with
curry powderinfusion herb tea
jambon ham; also refers to thigh orshoulder of meat, usually pork
jambon cru usually salt cured or smokedham that has been aged butnot cooked
jambon de Bayonne raw, dried, salt-cured ham
jambon de Paris lightly salted, cooked ham, verypale in color
jambon de York smoked, English-style ham,usually poached
jambon doie (canard)breast of fattened goose (duck)smoked or salted or sugar
cured
jambonneau pork knuckle
jambonnette boned and stuffed knuckle ofham or poultry
jardinire garnish of fresh cooked vegeta-bles
jarret de veau stew of veal shin
Jsus de morteau smoked pork sausage from theFranche-Comt
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joue cheek
julienne slivered vegetables (sometimesmeat)
jus juice
kir crme de cassis and whitewine (usually, sometimes red)
kir royal crme de cassis and cham-pagne
kougelhopf sweet, crown-shaped Alsatianyeast cake w/almonds andraisins
lait milk
laitance soft roe (often herring) or eggs
laitue lettuce
lamproie lamprey (eel shaped fish)
langouste clawless spiny lobster; some-times called crawfish or cray-
fish
langoustine clawed crustacean, smallerthan lobster or spiny lobster
(prawn)langue (de boeuf) tongue (of beef)
languedocienne garnish, usually of tomatoes,eggplant, and wild cpe mush-rooms
lapereau young rabbit
lapin rabbit
lapin de garenne wild rabbit
lard bacon
lardon cube of bacon
larme (teardrop); a very small portion
of liquidlche thin slice of bread or meat
lger(e) light
lgume vegetable
lemelle very thin slice
lieu (jaune) pollack, a prized small (yellow)saltwater fish
livre hare
limande sole-like ocean fish, not as firmas sold
limande sole lemon sole
lisette small mackerel
lit bed
lotte monkfish or angler fish; a largefirm-fleshed ocean fish, rich inflavor
lou magret breast of fattened duck
loup (de mer) Mediterranean fish, also knownas bar, similar to striped bass
lyonnaise ( la) in the style of Lyon, often gar-nished with onions
macdoine diced mixed fruit or vegetables
macrer to steep, pickle or soak
mche lambs lettuce, a tiny, darkgreen lettuce
madeleines small tea cakes
madre madeira
magret de canard (doie) breast of fattened duck(or goose)
maigre thin, non-fattening
mais corn
maison (de la) of the house, or restaurantmatre dhtel head waiter; also compound
butter
maltaise orange-flavored hollandaisesauce
mandarine tangerine
mange-tout literally, eat it all; podless greenbean, snow pea, type of apple
mangue mango
manire (de) in the style of
maquereau mackerel
maraichre ( la) market-garden style; dish orsalad that includes various
greens
marbr(e) marbled
marc distilled residue of grape skinsor other fruit after theyve been
pressed
marcassin young wild boar
marchand de vin wine merchant; also a saucemade with red wine, meatstock, shallots
march market
mare (la) literally the tide; usually used toindicate that seafood is fresh
marennes flat-shelled, green-tinged plateoysters; village where raised
mareyeur wholesale fish merchant
marine marinated
marinire (moules) mussels cooked in white winewith onions, shallots, butter,
herbs
marjolaine marjoram; also, multilayeredchocolate and nut cake
marmite small covered pot; also a dish
cooked in a small casserolemarquise (au chocolat) rich chocolate mousse
cake
marron large chestnut
matelote (danguilles) freshwater fish stew (or of eels)
mauviette wild meadowlark or skylark
mdaillon round piece or slice
mlange mixture or blend
mli-mlo an assortment of fish and/orseafood, usually served in asalad
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melon de cavaillon small canteloupe-like melon
mnagre ( la) in the style of a housewife(simply prepared), onions,potatoes, carrots
menthe mint
menthe poivre peppermint
menu daffairs businessmans lunch
menu de la mer seafood menu
menu dgustation tasting menumenu du march fresh ingredients picked up by
chef at market that day
menu du terroir regional menu
menu gastronomique extravagant or richly luxuriousspecialties
mets dish or preparation
mets selon la saison seasonal preparation
meunire ( la) fish seasoned, floured, fried inbutter, served with lemon and
parsley
meurette in, or with, a red wine sauce;also a Burgundian fish stew
meurette red wine sauce w/mushrooms,onions, bacon, carrots
miel honey
mignardises petit fours
mignonette small cubes, usually of beef;also refers to coarsely groundpeppercorns
mijot(e) (plat) simmered (dish or preparation)
mille-feuille refers to puff pastry
mimosa garnish of chopped hard
cooked egg yolksminute ( la) prepared at the last minute
mirabeau garnish of anchovies, pittedolives, tarragon and anchovy
butter
mirabelle yellow plum
mirepoix cubes of carrots and onions, ormixed vegetables in braising
for flavor
miroton (de) slices (of); also stew of meatsflavored with onions
mitonne a simmered soup-like dish
mode ( la) in the style of
moelle beef bone marrow
moka refers to coffee; coffee-flavoreddish
montagne (de) from the mountains
montmorency garnished with cherries
morceau piece or small portion
morille wild morel mushroom
mornay cheese sauce
morue salted or dried and salted cod-fish
mouclade creamy mussel stew; some-times flavored with curry
moule mussel
moule de parques Dutch mussels; usually fattenedin beds
moule dEspagne large mussel, ofted served raw
as part of seafood plattermoules marinires mussels cooked in white wine,
shallots, butter, herbs
moules-frites snack of steaming bowl of mus-sels, French fries w/mayon-naise
mousse light, airy mixture; sweet orsavory
mousseline ingredients lightened withwhipped cream or egg whites
(sauces)
mousseron tiny, delicate, wild mushroom
moutarde ( lancienne en) mustard (coarsegrained)
mouton mutton
mulet mullet, a rustic-flavored oceanfish
mure blackberry
muscade nutmeg
museau de porc (boeuf) vinegared pork (beef)muzzle
myrtille type of blueberry
mystre cone-shaped ice creamdessert; also merringue/ice
cream/choc sauce
nage ( la) aromatic poaching liquid(served in)
nantua sauce of crayfish, butter creamand truffles; also garnish ofcrayfish
nappe covered; as with a sauce
nature refers to simple, unadornedpreparations
navarin refers to lamb or mutton
navet turnip
nioise w/tomatoes, onions, anchovies,olives
nid nest
nivernaise in the style of nevers, with car-rots and onions
noilles noodles
noisette hazelnut; hazelnut flavored
noisette also refers to small round piece(such as potato) browned inbutter
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noix walnut; nut; nut sized
normande refers to fish or meat cookedwith apple cider or calvados; orsauce of seafood, cream,
mushrooms
normande also dessert with apples, usual-ly served with cream
nouilles lalsaciennenoodles, usually with butter andcream
nouveau (nouvelle) new or young
nouveaut a new offering
noyau stone or pit
oeuf la coque soft-cooked egg
oeuf brouill scrambled egg
oeuf dur hard-cooked egg
oeuf en meurette poached egg in red wine sauce
oeuf mollet egg simmered in water for 6minutes
oeuf poche poached egg
oeuf saut la pole fried egg
oeuf sur le plat fried egg
oeufs la neige (in the snow) sweetenedwhipped whites poached inmilk/in custard
oeufs au jambon eggs and ham
offert(e) offered; free or given
oie goose
oignon onion
omble chevalier member of trout family with firmflaky flesh from white to deep
red
omelette aux fines herbs; au fromage(cheese); au jambon (ham)
onglet cut similar to beef flank steak;biftek, and entrecote (can be
tough)
oreilles (de porc) ears (of pig)
orties nettles
ortolan tiny wild bird (now protected)
os bone
oseille sorrel
oursin sea urchin
ouvert openpaillard (de veau) thick slice (of veal)
pailles (pommes) fried straw potatoes (finelyshredded)
paillettes cheese straws, usually madewith puff pastry and
Parmesan cheese
pain bread
paleron shoulder of beef
paletot (coat) skin bone and meat offattened duck or goose
palmier palm-leaf-shaped cookie madeof sugared puff pastry
palmier (coeurs de) palm hearts
palombe wood or wild pigeon
palourde prized medium sized clam
pamplemousse grapefruit
panache mixed; liberally used menu termto denote any mixture
panade thick mixture used to bind (flourand butter, bread
crumbs, etc.)
panais parsnip
pan(e) breaded
panier basket
pannequet rolled crpe filled with sweet orsavory mixture
papillote (en) cooked in parchment paper orfoil
paquets (en) (in) packages or parcels
parfait a dessert mousse; alsomousse-like mixture of chicken,
duck liver, etc.
parfum flavor
parisienne ( la) varied garnish, always includesfried potato balls tossed in meatglaze
parmentier dish with potatoes
partager share
passe-pierre edible seaweed
pastque watermelon
pastis refreshing long, cool drink;
anise liqueur or flavor w/iceand water
pastise anise liqueur
pte pasta; pastry dough
ptes pasta
pte choux cream puff pastry
pte brise pie pastry
pte sable sweeter, richer than ptesucre
pte sucre sweet pie pastry
pt molded, spiced, minced meat,baked and served hot or cold
pt en croute pate baked in pastry crust
ptisserie pastry
ptissier pastry chef
patte paw, foot, or leg or bird or ani-mal
patte blanche small crayfish
patte rouge large crayfish
paupiette thin sice of meat, usually beefor fish, filled, rolled, thenwrapped
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pav thick slice of boned beef orcalfs liver; any thick slice; alsokind of pastry
paysan(ne) ( la) country style; garnish of car-rots, turnips, onions, celery,bacon
peau skin
pche peach
pche melba poached peach with vanilla icecream and raspberry sauce
pcheur usually refers to fish prepara-tions
pelure peelings, such as truffles, usedfor flavorings
perce-pierre samphire, edible seaweed
perche perch, finely flavored freshwater fish
perdreau young partridge
perdrix partridge
prigourdine ( la) sauce, usually with truffles and
foie graspersil parsley
petit djeuner breakfast
petit-pois small green peas
petits fours tiny cakes and pastries
petits-gris small land snail
petoncle tiny scallop, similar to bay scal-lops
pets de nonne small, dainty fried pastry
pibale small eel, also called civelle
pice portion or piece
pied de mouton meaty, cream-colored wildmushroom; also sheeps foot
pied de porc pigs foot
pigeonneau young pigeon or squab
pignons pine nuts, or pignoli
pilau, pilaf rice booked with onions andbroth
piment (poivre) de Jamaque allspice
piment doux sweet pepper
pince claw; also tongs used wheneating snails or seafood
pintade guinea fowlpintadeau young guinea fowl
piprade basque dish of peppers,onions, tomatoes, and often
scrambled eggs
piprade au jambon above served on slice of ham
piquant(e) sharp or spicy tasting
pique larded; studded
pissaladire a flat open-face tart garnishedwith onions, olives, anchovies;a Nice-style pizza
pissenlit dandelion (leaves)
pistache pistachio nuts
pistil de safran thread of saffron
pistou sauce of basil, garlic, olive oil;also a rich vegetable soup
pithiviers classic puff pastry dessert filledwith almond cream
plat a dish
plat principal main dishplate flat-shelled oyster
plateau platter
plateau de fruits de mer seafood platter (raw &cooked combined)
plates ctes part of beef ribs usually used inpot-au-feu
pleurote oyster mushroom
plie franche flounder
plombires dessert of vanilla ice cream,candied fruit, kirsch,whipped cream
pluches leaves of herbs or plants, gen-erally used for garnish
poch(e) poached
pochouse freshwater fish stew preparedwith white or red wine
pol(e) pan-fried
pointe (dasperge) tip (of asparagus)
poire pear
poireau leek
poires belle hlne poached pears served on vanil-la ice cream with hot chocolate
saucepois peas
poisson fish
poitrine breast (of meat or poultry)
poitrine demi-sel unsmoked slab bacon
poitrine fume smoked slab bacon
poivrade peppery brown sauce of wine,vinegar, and cooked vegeta-bles (strained)
poivre pepper
poivre frais de Madagascar green peppercorns
poivre noir black peppercornspoivre rose pink peppercorns
poivre vert green peppercorns
poivron (doux) sweet bell pepper
polenta cornmeal cooked with butterand cheese
pommade (en) usually refers to a thick, smoothpaste
pomme apple
pomme en lair caramelized apple slices usual-ly served with blood sausage
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pommes (de terre) potatoes
pommes la vapeur steamed or boiled potatoes
pommes langlaise boiled potatoes
pommes allumettes very thin fries
pommes boulangre potatoes cooked with the meat;gratin with onions, sometimes
bacon
pommes dauphinoise basked dish of sliced potatoes
w/milk, garlic, cheesepommes dauphine mashed potatoes mixed with
chou pastry, shaped intoballs & fried
pommes duchesse mashed potatoes with butter,egg yolks, nutmeg garnish
pommes en robe potatoes cooked with skins on
pommes frites French fries
pommes gratines baked dish of potatoes,browned, often with cheese
pommes lyonnaises potatoes sauted with onions
pommes paills potatoes cut into julienne strips,
then fried
pommes pont-neuf classic fries, cut 1/2 x 2-1/2
pommes souffles small thin slices of potato friedtwice (inflate like pillows)
porc (carr de) pork (loin)
porc (cte de) pork (chop)
porcelet young suckling pig
porto (au) with port
portugaises type of oyster
potage soup
pot-au-feu boiled beef with vegetables,
often served in two or morecourses
pot-de-crme individual custard or mousse-like dessert, often chocolate
pote hearty soup of pork and veg-etables, generally cabbage andpotatoes
poularde fattened hen
poule dinde turkey hen
poule faisane female pheasant
poulet (rti) chicken (roast)
poulet basquaise basque style chicken, withtomatoes and sweet peppers
poulet de Bresse high-quality, free-running, corn-fed chicken
poulet de grain corn-fed chicken
poulet fermier free-range chicken
poulpe octopus
pousse-pierre edible seaweed
poussin baby chicken
praire small clam
pralin ground caramelized almonds
primeur refers to early fresh fruits andvegetables
printanire garnish of spring vegetables,cut into dice or balls
prix fixe fixed-price menu
prix net service included
profiterole chou pastry desssert, filled withice cream and topped with
chocolateprovenal(e) in the style of Provence; with
garlic, tomatoes, olive oil
prune fresh plum
pruneau prune
ptes (fraiches) pasta (fresh)
pure mashed
quenelle dumpling, usually of veal, fish,or poultry
quetsch small purple damson plum
queue (de boeuf) tail (oxtail)
rable de livre (lapin) saddle of hare (rabbit)
radis small red radish
radis noir large black radish
ragout stew, usually of meat
raie skate (fish)
raifort horseradish
raisin grape
ramequin small individual casserole, alsosmall tart
rap(e) grated or shredded
rascasse scorpion fish
rave root vegetables - celery, turnip,
radish
ravigote thick vinaigrette sauce w/vine-gar, white wine, shallots, herbs,
mayonnaise
rchauffer to reheat
reine-claude greengage plum
reinette fall and winter variety of apple
rmoulade sauce of mayo, capers, mush-rooms, herbs, anchovies,gherkins
rillettes (doie) minces spread of pork (goose),
or duck, fish, rabbitrillons usually pork belly, cut up andcooked til crisp
rince doigt finger bowl
ris dagneau lamb sweetbreads
ris de veau veal sweetbreads
rivire river
riz limperatrice cold rice pudding with candiedfruit
riz complet brown rice
rognonnade veal loin with kidneys attached
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rognons kidneys
romarin rosemary
rondelle round slice
rosette (de porc) dried sausage (of pork) usuallyfrom Beaujolais
ros rare (meat)
rti roast
rouelle (de) slice of meat or vegetable cut
at an anglerouget (rouget barbet)sweet, red-skinned fish com-
monly called red mullet; small-er, better
rouille thick, spicy, rust-colored sauce,w/olive oil, peppers, tomatoes,garlic
roulade roll, often stuffed
roul(e) rolled
roux butter and flour mixed togetherto thicken sauce
sabayon light sweet sauce of egg yolks,
sugar, wine, flavoring, whippedas cooked
sable shortbread-like cookie; alsosweet pastry dough
safran saffron
saignant(e) very rare (for the cooking ofmeat)
saint pierre mild, flat, white ocean fish; johndory
saint-germain with peas
saint-hubert sauce poivrade with chestnutsand bacon added
saint-jacques (coquille) sea scallop
saison (suivant la) according to the season
salade aux noix green salad with walnutsdressed with walnut oil
salade folle mixed salad, usually includinggreen beans and foie gras
salade panache mixed salad
salade verte green salad
sal(e) salted
salicorne edible algae
salmis stewlike preparation of game
birds or poultry
salpicon diced vegetables, meat and /orfish in a sauce
salsifis salsify, or oyster plant
sandre perchlike freshwater fish
sang blood
sanglier wild boar
sarriette summer savory; also calledpoivre dne
saucisse small fresh sausage
saucisson large dried sausage
saucisson de Lyon pork sausage with garlic, pep-per, sometimes truffles or pista-chios
sauge sage
saumon (sauvage) salmon (wild, non-cultivated)
saumon dEcosse scottish salmon
saumon fum smoked salmon
saupiquet classis aromatic wine sauce
thickened with bread crumbssaut(e) browned in fat
sauvage wild
savarin yeast-leavened cake shapedlike a ring, soaked in sweet
syrup
savoyarde usually, flavored with Gruyrecheese
scarole escarole
seiche large squid
sel salt
selle saddle (of meat)
serpolet wild thyme
service (non) comprisservice (not) included
serviette napkin
sirops flavored syrup w/mineral water,seltzer, lemon soda (bar or
cafe)
smitane sauce of cream, onions, whitewine and lemon juice
soissons dried or fresh white beans
sole normande sole poached in cider, gar-nished with mussels, shrimp,
cream saucesorbet sherbet
soubise onion sauce
souffle light sweet or savory mixture,served hot or cold
steack beef steak
stockfish salted and air-dried codfish
succes au pralin meringue cake flavoredw/caramelized almonds,
layered w/butter cream
sucre sugar
suprme a veal- or chicken-based whitesauce thickened with flour and
cream
suprme a boneless breast of poultry ora fillet of fish
tablier de sapeur tripe that is marinated, breadedand grilled
tagine spicy North African stew ofveal, lamb, chicken, or pigeonwith vegetables
tanche tench, a freshwater fish withmild, delicate flavor
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tapenade blend of black olives,anchovies, capers, oliveoil, lemon juice
tarama mullet roe, often made into aspread of the same name
tart tatin caramelized upside-down applepie
tartare chopped raw beef, seasonedand garnished with raw egg,etc.
tarte tart; open-face pie or flan, usu-ally sweet
tarte au fromage cheesecake
tartine open-face sandwich; butteredbread
tasse cup
tendre tender
tendrons cartilaginous meat cut frombeef or veal ribs
terrine earthenware container; also
mixture cooked in the containertte de veau (porc) head of veal (pork), usually
used in headcheese
th tea
thon tuna
thym thyme
tian earthenware gratin dish; alsovegetable mixture cooked indish
tide lukewarm
tilleul lime or linden blossom herb tea
timbale small mold; mixture prepared inmold
topinambour Jerusalem artichoke
tortue turtle
toulousaine Toulouse-style; usually withtruffles or sweetbreads; cocks
combs, etc.
tourndos center portion of beef filet, usu-ally grilled or sauted
tourndos rossini sauteed tournedos garnishedwith foie gras and truffles
tourteau large crab with large claws full
of deliciously sweet meattourtire shallow cooking vessel; also
pastry dish filled w/applesand/or prunes
tranche slice
travers de porc spare ribs
tripes la mode de Caen beef tripe, carrots,onions, leeks, spices, cooked
w/cider and brandy
tripoux mutton tripe
trompettes des mort dark brown horn of plentymushrooms
tronon cut of meat or fish (sliced fromwidest part)
truffe (truff[e]) truffle (with truffles)
truite trout
truite saumone salmon trout
tuile literally, tile; delicate almond-fla-
vored cookieturban usually mixture or combination
of ingredients cooked in ringmold
turbot(in) turbot (small turbot) consideredthe finest of fish (and mostexpensive)
vacherin dessert of baked meringue,with ice cream and cream; alsoa cheese
vall dange region of Normandy; also gar-nish of cooked apples and
creamvanille vanilla
vapeur ( la) steam(ed)
veau veal
veloute veal or chicken based saucethickened with flour
venaison venison
ventre belly or stomach
venus American clam
verjus juice from unripe grapes; onceused in sauces instead of vine-gar
vernis large, fleshy clam
vert-pr watercress garnish, sometimesincludes potatoes
verviene lemon verbena (herb tea)
vessie (en) cooked in a pigs bladder (usu-ally a chicken)
viande meat
vichy with glazed carrots; also abrand of mineral water
vichyssoise cold, creamy leek and potatosoup
vierge (beurre) whipped butter sauce with salt,pepper, and lemon juice
vierge (huile dolive) virgin olive oil
vieux (vieille) old
vigneron wine grower
vinaigre (vieux) vinegar (aged)
vinaigre de Xeres sherry vinegar
vinaigrette oil and vinegar dressing
vivant(e) living
vivier fish tank
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vol au vent puff pastry shell
volaille poultry
Xeres sherry (vinegar)
yaourt yogurt
zeste citrus peel, with white pithremoved